Dinner Menu -- October 17

 Chili Verde Pork Rice Bowls

https://happyfoodhappyhome.blogspot.com/2022/10/chili-verde-braised-pork-loin-bowls.html

https://www.bonappetit.com/recipe/green-chile-pasta-recipe

Stir Fried Udon Noodles with Roasted broccoli

https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

Everything Bagel Fish (but bake it) with roasted potatoes

https://www.bonappetit.com/recipe/everything-spice-fish-with-tomato-salad-recipe

Grilled Chicken and Pesto Pasta

Chicken Smash Burgers with Fries

https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers

Chili with Biscuits 

https://happyfoodhappyhome.blogspot.com/2014/02/spicy-turkey-chili-soup.html

https://smittenkitchen.com/2013/03/my-favorite-buttermilk-biscuits/

Chili Verde Braised Pork Loin Bowls with Sweet Potatoes and Slaw

Pork

1-2 pounds pork loin

Salt & Pepper

Chili Powder

Oregano

1/2 jar () chili verde

1/2 can of mild beer

chicken broth

bay leaf

Rice

1 1/2 cups brown rice

1 1/2 cups water

2 lime packets

1 bay leaf

Slaw

Cabbage

Mayo/Yogurt

Black pepper

apple cider vinegar

brown sugar

jalapeno 

https://smittenkitchen.com/2006/11/not-your-mamas-coleslaw/

Sweet Potatoes

Sweet potatoes

chili powder

olive oil

smoked paprika

garlic powder

oregano 

salt and pepper

1. Preheat oven to 325.
2. Heat canola oil in dutch oven over medium high heat.
3. Cut pork loins into 3 chunks then pat dry with paper towels.
4. Lightly coat with seasonings.
5. Brown loin chunks on two sides to get a good crust.
6. Deglaze with beer and salsa.
7. Add chicken broth to reach about halfway up chunks.
8. Put lid on dutch oven and bake for 1.5-2 hours until pork is soft and slumping.

Dinner Menu -- July 2022

Grilled Trader Joes Chicken Sausages with Herby Brothy Beans from Weekday Vegetarians

Pulled Pork

Shrimp with Pasta

Buffalo Chicken

Lime Drench Rice Bowls

    adapted from here: https://pinchofyum.com/chicken-lettuce-wraps-with-lime-drench

Lunches

Pizza beans

Quinoa salad: https://pinchofyum.com/corn-avocado-and-quinoa-salad-with-marinated-tomatoes

School Lunch Ideas

Summer

• Hummus with veggies and pita
• Quinoa salad with tomatoes, corn, and feta
• Faro Greek Salad

Winter

• Black bean soup
• White Bean Soup
• Butternut Squash Soup

Anytime

• Adult lunchables
• Sandwiches
• 
  

Greek Meatballs & Lemon Rice with Olives and Feta

Meatballs

1 pound ground chicken

1/2 cup panko bread crumbs

1 teaspoon dried oregano

1/4 teaspoon smoked paprika

1/2 a lemon zested

1 garlic clove, minced

1 scoop yogurt

salt and pepper

Rice

1/2 a small onion, diced

1 garlic clove, minced

1 teaspoon (plus?) red pepper flakes

1 1/2 cups basmati rice

3 cups chicken broth

zest of 1/2 lemon

1 lemon, juiced

salt and pepper

To Serve

Arugula

10-15 green olives

feta cheese cubes

balsamic glaze

1. Parchment paper a cookie sheet and heat oven to convection bake 400.
2. Prep meatballs by mixing together breadcrumbs and dried spices. Then add chicken, yogurt, garlic, and lemon zest plus salt and pepper. Stir vigorously to combine.
3. Scoop onto baking sheet and hold. Preheat oven*
4. Sweat onion in high sided skillet until translucent and soft. 
5. Add garlic, red pepper flakes, lemon zest, and rice. Toast until fragrant.
6. Add broth and lemon juice, salt and pepper. 
7. Heat over medium-high until simmering. Lower heat to hold simmer. Simmer for 15 minutes until rice is cooked.
8. With 10 minutes left in rice cooking time, add meatballs to oven. Cook for 10 minutes until 160 interior temp.
9. Make a bowl with a base layer of rice and a big handful of arugula. Top with meatballs, feta, and green olives to taste.

Potato Leek Soup

Potato Leek Soup

canola oil 

1 onion, diced

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

1 garlic clove, minced

4 leeks, halved, sliced, rinsed*

4 cups diced red potatoes

seasoned salt, smoked paprika, salt and pepper

4 cups chicken broth

bay leaf

1 can evaporated milk

1 teaspoon scoop yogurt

cayenne pepper

salt and pepper to taste

1. Heat canola oil in dutch oven over low heat (2).
2. Dice onion, add salt and pepper, and cook low and slow to caramelize. (This takes like 1 million years.)
3. Stir in the rosemary, thyme, and garlic. Cook for one minute.
4. Add leeks and season with salt and pepper. Cook over medium heat until softened and translucent throughout. 
5. Add in potatoes.
6. Season with seasoned salt, a tiny sprinkle of smoked paprika, a pinch of salt, and pepper. Stir to combine with leeks. 
7. Pour in chicken broth. 
8. Add bay leaf. 
9. Cover and bring to a boil. 
10. Lower heat to a vigorous simmer (2) and cook until potatoes are cooked through, 15-20 minutes.
11. Use immersion blender to blend a small amount of soup in order to thicken. 
12. Add in evaporated milk, yogurt, and cayenne pepper. Stir and taste. Add more seasonings as needed.

Crispy Leek Garnish

*1 handful sliced leeks

sprinkle of smoked paprika, salt, and pepper

canola oil

1. Rise and dry leeks thoroughly.
2. Heat oil in small skillet over medium-high heat
3. Season leeks.
4. Add leeks to oil. Watch closely. Cook until crispy golden brown.

Weekly Menu - January 16

• Sausage Pesto Soup
• Shrimp with Pasta
• Smash Burgers
• Buffalo Chicken
• Garlic pork loin with smashed potatoes*